Wrapped slow-cooked lamb (Mixiote de carnero) from Treasures of the Mexican Table: Classic Recipes, Local Secrets (page 287) by Pati Jinich

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Drunken salsa (Salsa Borracha); Seared nopalito salad with radishes and oregano (Ensalada de nopalitos asados con rábanos y orégano)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires marinating the lamb for between 2 hours and 2 days.

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